This delicious, healthy and easy to make Roasted Butternut Squash and Pear Soup is silky and creamy without the addition of any cream.
Happy New Year everyone! I thought I would start the year off by posting a healthy recipe. Since it's so cold outside, I decided on sharing this flavourful Roasted Butternut Squash and Pear Soup.
I just love the bright colour of this soup, the contrast between the sweet and savoury flavours and how smooth and creamy it is.
How to Make it
To make this soup, I start by roasting the butternut squash. Not only does this eliminate the need to peel and dice the squash, and it also brings out its sweet flavour. You can do this step ahead of time if you need to speed up the process.
To roast the butternut squash, simply cut the squash in half lengthwise. Remove the seeds and stringy flesh and rub the flesh with olive oil.
Place the squash cut side up and bake in the oven until the squash can easily be pierced with the tip of your knife. Let it cool and scoop the flesh out.
Prepare the remainder of the vegetables by washing and chopping them. Sautée the aromatics until they begin to soften and then add the herbs and spices. Add the roasted squash and fresh pear to the soup pot and top with chicken stock or vegetable broth for a vegetarian soup. Let the soup simmer for about 20 minutes.
I like to serve this soup puréed. But you can choose to leave it chunky or only purée part of it. Leaving chunks in there will create a creamy and textured soup. It's really all up to you.
Serve the soup with slices of baguette for a more filling meal.
This soup tends to thicken quite a bit once refrigerated, but you can easily thin it down by adding more chicken broth or water when you reheat it.
Roasted Butternut Squash and Pear Soup
- 1 tablespoon olive oil plus 1 teaspoon for roasting squash
- 1 tablespoon butter
- 1 (about 2.5 .lbs with skin on) small butternut squash
- 1 medium onion chopped
- 2 cloves small garlic minced
- 1 carrot
- 1 celery
- 1/2 jalapeno pepper seeded and finely chopped (you can use more if you like it hot)
- 1 pear I used Bartlett
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper more to taste
- 7-8 cups chicken or vegetable broth
- 2 sprigs of fresh thyme
- Preheat the oven to 425ºF.
- Wash the butternut squash and cut in half lengthwise. Using a spoon remove the seeds and stringy flesh from each half and rub the flesh with olive oil.
- Place the squash cut side up and bake in the oven for approximately 45 minutes or until the flesh of the squash can easily be pierced with the tip of your knife.
- Remove the squash from the oven and let cool for a few minutes. Scoop the flesh out of each half and reserve.
- While the squash is roasting, wash and chop all vegetables and pear.
- Heat the oil and the butter together in a large saucepan over medium heat.
- Add the onions, garlic, jalapeno, celery and carrot and cook stirring a few times until they soften, about a couple of minutes.
- Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper.
- Add the flesh of the roasted butternut squash and the pear and stir.
- Add the chicken (or vegetable) broth and let the soup come to a boil. Lower the heat to medium and let the soup simmer for about 20-25 minutes.
- Remove the little branch part of the sprigs of thyme and using an immersion blender, purée the soup. If you don’t have an immersion blender you can also transfer the soup in batches to a blender or food processor and purée until smooth. Pour the soup back into the pot and if desired you can adjust the consistency of the soup with more broth or water.